Method:
Combine all the ingredients over ice in an extra large mixing glass, stir until optimum dilution is achieved.
Pour the drink into a sterilised and airtight crystal decanter and leave for 6 weeks in a cool dark place to allow the flavours to mature.
To serve, place Pedro Ximenez barrel shavings on a wooden board and ignite using a blow torch. Place a chalice over the smouldering wood chips to collect the smoke and aroma. Pour a measure of the drink into the glass & serve.